Over the years, this soup has become an autumn tradition in our home. In fact, I serve it in honor of our "pumpkin baby" for her birthday on October 31st. Ingredients in this soup are easily substituted based on your family's food tolerances.
2 sugar or pie pumpkins (or about 5-6 cups organic pumpkin puree)
3 tablespoons coconut oil, butter or avocado oil, divided
3 leeks, cleaned and chopped
2 carrots, chopped
2 celery stalks, chopped
2 quarts chicken broth
1 cup grassfed heavy cream or full-fat coconut milk
1 tablespoon pumpkin pie spice
Sea salt or Redmond’s Real salt to taste
Preheat oven to 375 degrees. Quarter pumpkins and remove innards. On a parchment lined cookie sheet, arrange pumpkins flesh side up and lightly coat with your fat of choice. Roast until soft and golden brown, about 45-60 minutes. Remove from the oven and let the pumpkins pieces cool. Scoop out the flesh and set to the side.
In a large stock pot, over medium-high heat, heat 2 tablespoons of fat of choice. Add leeks, carrot, and celery. Sauté until soft. Add pumpkin pie spice and stir together for about a minute. Add broth, pumpkin, and salt, and simmer for about 15-20 minutes. Turn off the heat.
In small batches, transfer soup to a high-speed blender leaving plenty of headspace. Blend until smooth and return to the stockpot. Stir in cream or coconut milk. I love serving this with pastured bacon and sour cream.